Emilia's Poached Quail With Rose Petals Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 4

Ingredients

1 quart Chicken stock
8 x Garlic cloves peeled
1 x Onion peeled, quartered
8 whl Quail cleaned, patted dry Coarse salt to taste Freshly-grnd black pepper to taste
1 Tbsp. Unsalted butter
1/2 tsp Grnd aniseseed

2 x Red cactus tuna or possibly cactus fruit peeled, and roughly minced or possibly substitute plums
12 x Red or possibly pink organic roses petals only
1 c. Fresh walnut meats
2 Tbsp. Honey
4 x servings Cooked white rice warm

In a soup pot combine stock, 5 garlic cloves, onion and bring to a boil. Season the quail liberally with salt and pepper. Add in quail to boiling stock, bring back to a boil and reduce heat to low. Simmer quail 12 to 15 min, remove from broth to an ovenproof casserole and cover. Reserve broth.
In a saucepan heat butter and add in remaining 3 cloves of garlic, chopped and salt and freshly-grnd black pepper. Saute/fry briefly over low heat and add in anise cooking a minute more.
In a blender combine cactus fruit or possibly plums, rose petals (reserving a few for the final garnish), and walnuts and add in just sufficient reserved broth to cover, blend till smooth. Add in blended mix to saucepan with garlic and anise and cook 10 min gently stirring to mix thoroughly. If sauce is very thick, add in more reserved broth. Taste for seasoning and add in honey, salt and freshly-grnd pepper. Pour warm sauce over hot quail in casserole and serve immediately with white rice and sprinkle a few rose petals on each plate.
This recipe yields 4 servings.
Comments: Most roses from the florist are treated (rendering them unfit for consumption), but there are organic roses available for cooking from some specialty herb growers. Look for some red that add in color and some pink that have more flavor. If you grow your own and do not spray them, they would be fine for this recipe provided you wash the petals briefly.